Herb-crusted rack of lamb

An easy treat for the weekend and to impress at dinner parties

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: British

Keyword: impressive, special, tasty

Servings: People

Calories: 1656kcal

Author: Charlotte Wang

Ingredients

650 g Rack of lamb
To taste Salt and pepper
3 tbsp Olive oil
50 g Breadcrumbs
20 g Parsley
2 tbsp 迷迭香 | Rosemary
1 tsp Thyme
5 cloves 蒜头 Garlic
2 tbsp Dijon mustard

For Red Wine Sauce

1 tbsp Olive oil
1 small Shallot
1 clove Garlic
1 tbsp Rosemary
300 ml Red wine
300 ml Chicken/beef stock
25 g Butter
1 tbsp Sugar
To taste Salt and pepper

Instructions

Preheat oven 190C (fan oven) / 210C (conventional oven).
Prepare the lamb chops:
Remove the meat and sinew from the bones. Remove the fat. According to personal preference, you can cut off all fat layers on the surface. I like the fatty flavour, so I keep it. Use kitchen paper to absorb surface moisture. If the fat layer is retained, use a sharp knife to draw a diamond with a length of about 1 cm on the fat layer and bind it with a cotton rope to prevent the skin layer from falling off during frying.
Season both sides with enough salt and black pepper.
Turn on high heat and put olive oil in a pan. After the oil is hot enough, fry the lamb chops. Start by frying the bottom side and fry until light brown. Then fry the skin and fry until golden and crispy, about 5 minutes.
Add the garlic cloves and rosemary. Dip the oil in the pan with rosemary and pat it on the surface of the lamb chops to make the lamb chops more flavorful. Cover the ribs with tin foil after frying to avoid burning. Put it in the oven with the pan, including the garlic and rosemary in the pan. If the pan is not suitable for the oven, then it needs to be transferred to another baking pan before being placed in the oven. Put in oven for 17 minutes and then let let cool. Use the gravy after standing for sauce.
Make the breadcrumb herb layer:
Put the dried bread into a blender and blend it to a coarse sandy texture, then add parsley, thyme, rosemary and garlic slices, and crush it to a finer texture. Finally add an appropriate amount of olive oil to beat and season with salt and black pepper. Spread on baking tray for future use.
Note: The herb breadcrumb layer must have a certain humidity and viscosity, so it is important to add the right amount of olive oil! The texture of herb breadcrumbs should be slightly moist to the touch, and the texture will almost stick together when pinched.
Cut the cotton string off the lamb chops and evenly apply a layer of mustard sauce (the side with bone is generally not coated). It can be a bit heavy-handed, which will help it play its "glue" bonding effect.
Spread a layer of herb breadcrumb on the mustard by hand. Gently press the breadcrumbs with your hands to make it stick better to the lamb.
Place the pan in the oven (still a 190C fan oven / 210 degree traditional oven) for 15 minutes.
Note:
1. This time (15 minutes) plus the first baking time (17 minutes) should be medium doneness and the herb breadcrumb layer is still green. You can also adjust the cooking time according to your personal preferences.
Doneness and the center temperature reference (Note that the following are temperatures when taken out the oven
Rare: 46 ~ 49C;
Medium rare: 49 ~ 52C ;
Medium: 54 ~ 57C;
Medium well: 60 to 63C;
Well done: 65 to 68C.
2. If you need to increase the cooking time, in order to ensure the colour of the herb layer, it is recommended to increase the first baking time instead of the baking time after the herb layer is added.
After the lamb is in the oven, the sauce is made.
Steps:
1. On medium heat, put olive oil in a deep saucepan. After the oil is hot, add the shallots and stir-fry. Add garlic and rosemary and fry. Be careful not to burn.
2. Add red wine and evaporate to 1/3 of the original medium heat.
3. Add stock and resting juices. Bring to a high heat and simmer to medium-low heat. Cook to about 1/3 of the original volume, which is about 100 ml.
4. Filter. Strain out shallots, garlic and rosemary.
5. Pour the sauce back into the pan. Medium and low heat continue to reduce to the appropriate consistency.
6. Add ice cold butter cubes. Beat with an egg beater until the butter is completely blended with the sauce.
7. Test the taste and add a small amount of sugar or salt to taste. At this point you should get a smooth and shiny sauce with a moderate consistency like the picture below.
Note: Use homemade gelatin-rich broth whenever possible. If the broth you use is of poor quality and the gelatin is not enough, it will be difficult to thicken the sauce naturally. At this point you may need to add flour / starch to thicken.
After the lamb chops rest, use a sharp knife to cut along the ribs.
Drizzle the sauce and enjoy with your favourite side dishes. I'm using a quick version of ratatouille. In fact, it is also very good with potato dauphinoise that I shared before
ENJOY!